Stuffing Rolls
Ingredients
Tangzhong (starter)
- 3 tablespoons water
- 3 tablespoons milk, whole preferred
- 2 tablespoons AP Flour
Dough
- 2 1/2 cups AP Flour
- 1/4 cup granulated sugar
- 1 teaspoon table salt
- 1 tablespoon instant yeast
- 2/3 cup whole milk
- 1 large egg + 1 egg for egg wash
- 4 tablespoons unsalted butter, melted
- chopped rosemary, sage, and thyme
- olive oil for drizzling
Instructions
For the tangzhong:
- Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
- Place the saucepan over low heat, and cook the mixture, whisking constantly for about 3 minutes.
- Transfer the tangzhong to a small bowl and let cool to room temperature.
- In the bowl of a stand mixer with a dough hook attachment, combine the tangzhong with the remaining dough ingredients. Mix on medium speed until a smooth dough forms. Shape the dough into a ball, transfer to a large mixing bowl, drizzle with olive oil, cover tightly with plastic and let rest for 1 hour.
- Turn the dough out onto a lightly floured surface and stretch into a square. Gently roll out the dough then use a dough cutter to portion into 12 equal pieces. On an un-floured surface, roll each piece into a tight sphere. Transfer to a greased quarter sheet tray. Cover with plastic and let rise for another 45 minutes.
- Preheat the oven to 350. Brush the tops of the rolls with egg wash and transfer into the oven and bake for 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wiring cooling rack.
- Serve with room-temperature salted butter.
